The humble grape gets a gourmet twist with the surprising addition of two pantry basics. They’re delicious as is, but for a more decadent treat, serve them over a lovely little scoop of vanilla ice cream. Serves 6 Prep Time 5 minutes Cooking Time 20 minutes
3/4 cup balsamic vinegar 1/4 cup red wine 1/4 cup sugar 4 whole cloves 1 tablespoon grated lemon zest 1 tablespoon lemon juice 1/4 teaspoon vanilla extract 4 cups red seedless grapes, some halved and some left whole mint leaves for garnish
1 Combine vinegar, wine, and sugar in a small saucepan. Reduce over high heat until syrupy, about 15 minutes. 2 Take the pan off the heat and stir in cloves, lemon zest, lemon juice, and vanilla. Let steep for 1 minute. Strain. 3 Arrange grapes in a medium bowl. Pour warm reduction over grapes and toss to coat. Garnish with mint leaves.
Photography by At Maculangan | Art Direction by Jonathan Roxas | Food Styling by Melanie Jimenez | Prop Styling by Rachelle Santo | Rustan's Department Store (picnic basket) and Tupperware (sandwich container)
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